Beyond The Guac

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This healthy cabbage stew recipe is perfectly balanced. A hearty version of unstuffed cabbage roll soup made without meat, incredibly delicious!
Check recipe in first comment....

Salt & Vinegar Roast Hasselback Potatoes! 🥔 Crispy crunchy ridges and fluffy interior🤩

Ingredients :
1.5 kg(3lbs)potatoes, peeled.
2 cups white vinegar
2 cups water.
Olive oil (or) 50gm vegan butter.
1/4 cup roasted onion flavor olive oil.
5 springs thyme.
1/4 tsp salt & pepper you can make your own onion
Infused evoo (or) improvise with plain olive oil + onion powder.

Instructions:
1. Slice the potatoes into even sized rounds about 1-2cm thick. Try to keep the width similar to prevent and burning whilst they are baking.
2. Place the potatoes in a pot and add the 1/4 tsp salt, vinegar and water. Let the potatoes sit in the vinegared water for 1hour. After an hour, place the pot on the stove and cook the potatoes in the vinegar water for 10-12 min until the potatoes have just started to soften and are cooked
3. Once the potatoes are cooked, drain the water and allow the potatoes to cool slightly until they're able to be handled and hasselbacked
4. Preheat the oven to 200°c (400°F) while you prepare the potatoes
5. To hasselback tge potatoes, place the potatoes with tge flat side down on a board and make even about 10-15 cuts per potatoes
Ensure each cut goes at least halfway through the potato so you get a lot of crispy edged exposure. However, don't cut all the way through as you want the slices to all stay together on the potato
5. To hasselback tge potatoes, place the potatoes with the flat side down on a board and make even about 10-15 cuts per potatoester has melted. Rub the hasselback side of the potato into the oil so that cuts are facing up and each potato is touching the tray but with enough space in between so they are not sitting on top of each other
7. Cook for 25-30 minutes, after this time, the bottoms should be golden brown. Flip and cook for further 10-15 minutes so that all sides are golden brown

Enjoy 😊

Potato and Veggie Soup 😍 Rich, comforting, and super hearty!🧡
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Ingredients:
​serves 6⁣
boil:⁣
5 cloves garlic, minced⁣
1/2 onion, finely chopped⁣
4 medium carrots, cut into half moons⁣
4 celery stalks, finely chopped⁣
1 russet potato, cubed⁣
1 Yukon gold potato, cubed⁣
1/2 cauliflower head, cut into bite sized pieces⁣
4 cups vegetable broth⁣
1 tsp ginger powder⁣
Salt and pepper to taste, ~1 tsp each⁣
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blend:⁣
2 1/2 ladles of soup, ~2 1/2 cups⁣
1/2 cup cashews⁣
1 cup vegetable broth⁣
1/3 cup nutrition yeast⁣
Salt to taste, ~1 tsp ⁣
2 tsp apple cider vinegar⁣
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toppings:⁣
Fresh basil⁣
Crunchy chickpeas⁣
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In a large soup pot saute onion and garlic on medium heat until fragrant ~5 minutes. Add carrots, celery, and ginger powder stirring frequently for 5 minutes. Add potato, cauliflower, vegetable stock, salt and pepper. Bring to a boil and reduce to simmer. Cover and cook until vegetables are fork tender ~20-25 minutes. ⁣
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Into a high speed blender ladel out 2-3 cups of the soup being sure to get a little bit of everything! Add cashews, 1 cup vegetable broth, 1/3 cup nutritional yeast, salt, and apple cider vinegar. Blend until super smooth and a creamy liquid forms. Transfer back to the soup pot and stir to combine. Taste test and add more salt pepper, or vinegar if you feel like it needs it.

Enjoy😊